1 c extra-virgin olive oil, best you can afford (yes, you can cut back on this if you must)

1/2 t salt

1/2 t freshly ground pepper

1 # whole wheat linguine (I like 365 brand from Whole Foods)

Combine tomatoes, Brie, basil, garlic and olive oil in a very large bowl. Add 1/2 t salt and 1/2 t pepper. Let sit 15 minutes. Meantime, bring 8 qts of water to boil in a 10 or 12 qt stockpot. Salt and oil the water. Throw in the basil stems. Add some pepper. Add pasta and boil about 10 minutes, maybe 12 if you’re at altitude like me. Drain and immediately add to bowl with tomato mixture. Mix well and serve hot, warm, at room temperature or cold.

And what did we have with this?

Well, I had two ears of leftover grilled corn.

I had an eggplant (cheapola at $1 per right now) that needed to be eaten, so Dave grilled that.

In a very large skillet, heat oil and add onion. Saute for several minutes until wilted. Add everything else but the herbs and, stirring frequently, cook for about 10 or 12 minutes until vegetables are softened, but still holding their shape. Garnish with any fresh herbs and serve hot, warm, at room temp or cold the next day.

Dessert? Oh, it’s Colorado peach time!

So…..

This was Friday and Saturday night dessert. David Lebovitz’ Vanilla Frozen Yogurt and Colorado Peaches.

Two-Dog Kitchen and/or Around the Hood I’ve started a new interim job at The Church at Woodmoor, a non-denominational church up in Monument, Colorado. I’m directing the choir through Advent. Come visit! Worship is 10am.

At home:

Skippy’s here this weekend.

A Saturday run up to Florrisant to the Thunderbird Inn with our neighbors.